My primary source of fat is a homemade ghee made from Kerrygold butter nowadays. Kerrygold has got a good n3-n6 ratio according to this Greenpeace Germany survey. I was wondering …

Do I need to worry about using butter (grass-fed, if that matters) in high heat cooking, i.e., searing meats, roasting, etc.? I know this is an issue with olive oil where the high …

The question is in the title really, i remember reading something & i'm sure the author said mixing butter with extra virgin olive oil protects it under high heat.

I have been frying my eggs and bacon for a while now and am beginning to question, like many others, just how bad it is for my health (oxidation, etc). What could I make for breakf …

What are the best tips for prolonging the oxidation in avocados? I would like to use them in more meals, make more guacamole but it always tends to turn brown and at that point it …

Oxidized fat seems like a bit of a bogeyman. We claim that way before you can taste or smell rancidity, innocent-looking fats are becoming toxic -- and the healthiest ones become t …

As an example, let me compare lard to refined olive oil. Both have sufficiently high smoke points to make them seemingly suitable for frying. It seems most here (especially if th …

I have found other hacks on similar topics but haven't seen a definitive answer. Does the cooking during the canning process oxidize the PUFA and Omega 3 in salmon? I have been de …

When butter is used to cook, is the PUFA content oxidized? The PUFA percentage is small, but it's still a concern to me. Should I be concerned about heating it too much? I'm think …

Is there any detailed information on how prone to heat oxidation PUFAs are? Many paleo resources suggest that fish (as a source of PUFAs) should be cooked for a long time at lower …

Some say they are 'sugar bombs', some think they are natures gift, certainly they can be quite polarizing within this community. Here is an interesting article on the effects of …

I have an early start tomorrow and will be out all day, so I need to prepare a lunchbox tonight. I have some salmon and lots of vegetables and coconut oil. Is it okay if I fry the …

I always use the fat that I get from making broth for cooking, but recently, I realized that fats oxidize, not only from exposure high heat, but also from extended cooking time. I …

Apparently there is a different kind of flax seed called linola that has ~2% ALA and ~75% GLA the rest are SFA and MUFA. This different lipid profile has also added to its oxidati …

Everyone agrees it's a bad idea to cook with omega-3 oils due to the rapid oxidation this causes, but is it fine to consume cooked omega-3 fats in salmon (let's say baked in the ov …